Crisp Mixed Pickles - cooking recipe

Ingredients

10 medium cucumbers
6 large carrots
6 sweet red peppers
6 green peppers
6 c. sugar
3 tsp. celery seed
3 tsp. mustard seed
2 tsp. turmeric
1 Tbsp. salt
4 c. vinegar

Preparation

Cut cucumbers in 2-inch long thin sticks.
Cover with a brine of 1 cup salt to 2 cups water.
Let stand overnight.
Rinse and drain.
Pare carrots, cut in sticks like cucumbers.
Cook in a small amount of boiling salt water for 5 minutes.
Remove seeds from peppers and cut into sticks.
Combine remaining ingredients; pour over vegetables.
Heat just to boiling point.
Seal in hot, sterile jars.
Makes 8 pints.